### মাছৰ জোল ৰেচিপি
#### সামগ্ৰীসমূহ:
- **মাছ**: ৫০০ গ্ৰাম (ৰহু বা কৈ)
- **হালধি গুৰি**: ১ চামুচ
- **নুন**: ১ চামুচ (স্বাদ অনুসৰি)
- **তেল**: ৩ টেবিলচামুচ (সৰিয়হৰ তেল হ’লে ভাল)
- **পিয়াঁজ**: ২ টা, কটা
- **টমেটো**: ২ টা, কটা
- **নহৰু**: ৪ কোঁহ, পিহি লোৱা
- **আদা**: ১ ইঞ্চি, পিহি লোৱা
- **জলকীয়া**: ২ টা, মাজেৰে ফালি দিয়া
- **জীৰা**: ১ চামুচ
- **ধনিয়া গুৰি**: ১ চামুচ
- **মৰিচ গুৰি**: ১ চামুচ
- **গৰম মছলা**: আধা চামুচ
- **পানি**: ১-১.৫ কাপ
- **ধনিয়া পাতা**: সজাবৰ বাবে
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#### প্ৰস্তুত প্রণালী:
1. **মাছ মাৰিনেট কৰা**:
মাছত হালধি আৰু নুন লগাই ১৫ মিনিট ৰখা।
2. **মাছ ভজা**:
কাইলৈ তেল গৰম কৰি মাছ সোনালী হওঁলৈ ভজা। সৰকাই থওক।
3. **মছলা সাজি লোৱা**:
কাইলৈ অলপ তেলত জীৰা দিব। তাৰ পিছত পিয়াঁজ দিয়া আৰু সোনালী হোৱা পৰ্যন্ত ভজা।
4. **মছলা মিহলাই লোৱা**:
আদা, নহৰু আৰু জলকীয়া দি অলপ ভজা। তাৰ পিছত ধনিয়া গুৰি, হালধি গুৰি আৰু মৰিচ গুৰি দি মিহলাই লো
Here’s a simple and flavorful **Pork Dry Fry** recipe:
### Ingredients:
- **Pork (with some fat)** - 500 grams, cut into small cubes
- **Onion** - 2 medium-sized, thinly sliced
- **Garlic** - 10-12 cloves, finely chopped
- **Ginger** - 1-inch piece, finely chopped
- **Green chilies** - 4-5, slit
- **Turmeric powder** - 1/2 tsp
- **Red chili powder** - 1 tsp (adjust to taste)
- **Cumin powder** - 1/2 tsp
- **Garam masala** - 1/2 tsp
- **Black pepper powder** - 1/2 tsp
- **Mustard oil** - 2-3 tbsp (or any cooking oil)
- **Salt** - to taste
- **Coriander leaves** - for garnish
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### Instructions:
1. **Marinate the Pork**:
Mix the pork pieces with turmeric powder, red chili powder, cumin powder, and salt. Let it marinate for 20-30 minutes.
2. **Cook the Pork**:
- Heat a deep pan or kadhai on medium heat (no oil needed initially as pork fat will render out).
- Add the marinated pork pieces. Cover and cook on low heat for about 15-20 minutes, stirring occasionally.
- The pork will release its fat and water. Allow the water to evaporate, letting the pork fry slightly in its own fat. Set aside.
3. **Prepare the Masala**:
- Heat mustard oil in the same pan.
- Add chopped garlic, ginger, and slit green chilies. Sauté until fragrant.
- Add sliced onions and fry until golden brown.
4. **Combine Pork and Masala**:
- Add the partially cooked pork to the fried onion mixture. Stir well.
- Add black pepper powder and garam masala. Cook uncovered on medium-high heat, stirring occasionally, until the pork becomes dry and crispy (10-15 minutes).
5. **Garnish and Serve**:
- Garnish with fresh coriander leaves and serve hot with steamed rice or as a side dish.
Enjoy this savory and spicy pork dry fry!
Chicken curry #chickenrecipes #currychicken Desi foodie
Chicken curry #chickenrecipes #currychicken Desi foodie
Here’s a detailed chicken curry recipe with a traditional approach, perfect for a flavorful, hearty dish. You can modify the spices to suit your taste preferences.
Ingredients:
For the Marinade:
1 kg chicken (cut into pieces)
1 ½ tsp turmeric powder
1 tsp red chili powder
1 tbsp ginger-garlic paste
Salt to taste
2 tbsp yogurt (optional, for tenderizing)
For the Curry:
2 tbsp vegetable oil or ghee
2 medium-sized onions, finely sliced
2 tomatoes, chopped
1 green chili, slit (optional)
1 tbsp ginger-garlic paste
2 tsp coriander powder
1 tsp cumin powder
1 ½ tsp garam masala
½ tsp turmeric powder
1 ½ tsp red chili powder (adjust to your spice level)
1 cup water (or as needed)
½ cup coconut milk (optional, for a creamier texture)
Fresh cilantro leaves, chopped (for garnish)
Whole Spices:
2-3 cloves
2-3 green cardamom pods
1-inch cinnamon stick
1 bay leaf
Optional:
1-2 boiled potatoes (for a variation, adds richness)
Instructions:
1. Marinate the Chicken:
In a bowl, mix the chicken pieces with turmeric powder, red chili powder, ginger-garlic paste, salt, and yogurt (if using). Let it sit for 30 minutes to an hour to absorb the flavors.
2. Prepare the Curry Base:
Heat oil or ghee in a large pan over medium heat.
Add the whole spices (cloves, cardamom, cinnamon, bay leaf) and sauté for 1-2 minutes until fragrant.
Add the finely sliced onions and sauté until golden brown and caramelized (this step enhances the flavor, so take your time with it).
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
3. Cooking the Curry:
Add the chopped tomatoes and green chili, and cook until the tomatoes soften and oil begins to separate from the masala.
Add the coriander powder, cumin powder, garam masala, turmeric, and red chili powder. Cook the spice mix for 2-3 minutes until the oil separates from the masala. Stir occasionally to prevent burning.
4. Add the Chicken:
Now, add the marinated chicken pieces to the pan. Stir well, making sure
